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00:00They don't look great. I'm gonna get a detention, definitely.
00:03Jasmine rose to the top of the class.
00:05It is style with substance.
00:07Winning star baker for the second week running.
00:10And while Ian barely scraped a pass...
00:12Very messy.
00:13It was Jessica who failed to make the grade.
00:15Triceratops is looking a bit sad.
00:17And was expelled from the tent.
00:19I've met some incredible, inspiring bakers.
00:23So, it's not all bad.
00:25This time...
00:26What is this?
00:28I can't possibly comment on what that looks like.
00:29It's chocolate week.
00:31Worried about all of it, really.
00:32The bakers let loose with mousse in the signature.
00:35Hope it's not tiramisupe.
00:37Innovate...
00:38Behold, the gingham pantry.
00:40In a never-before-seen technical.
00:42F***ing nightmare.
00:44And go gooey with incredible showstoppers.
00:47So good.
00:48Whose food of love will seduce the judges.
00:50That's a beautiful chocolate biscuit.
00:52And who...
00:53I was way too chill.
00:55...will crack under the pressure.
00:57Surgery.
00:59Spic in the justice pitch.
01:01And we've got a bit better.
01:02To llevar strength in the
01:09flow to a lot of food.
01:10And there was a disparity.
01:11So...
01:12for the purposes of all that.
01:13If we can do more, the rest
01:14of all the issues of photos had great people.
01:15For Bohemaginet.
01:16come on wait come on last week was really fun yeah that showstopper did not go well
01:26so hopefully this week breaks the cycle real chocoholic i do love chocolate so maybe i'll
01:33eat these words but i'm looking forward to it so yeah i'm ready i am so scared of chocolate
01:40i feel like i know what i'm doing so fingers crossed it all goes to plan
01:46hello bakers welcome back to the tent it is chocolate week now for your chocolate signature
01:55bake the judges would like you to make some highly decorated chocolate mousse cups now chocolate
02:02mousse cups is actually my stage name for when i do burlesque if i do break out into any dancing
02:07i do apologize the judges are looking for some indulgent chocolate mousse desserts inside
02:15edible chocolate cups you can use any chocolate that you like but there must be a baked element
02:21in your cups do you have two and a half hours on your marks get set bake
02:26chocolate week it has begun chocolate week and it's not super hot i think we're on the winner today
02:34the signature challenge is a chocolate cup filled with a chocolate mousse what could be better than
02:42that so i'm just uh starting to melt my chocolate they've got two and a half hours to produce their
02:47own tempered chocolate cup this is a 70 dark chocolate it's quite fruity tempering is basically
02:52melting chocolate cooling it and then warming it slightly i had successfully tempered the chocolate at
02:59home the chocolate when it is finally set will be very shiny it will also have that snap and come
03:06away from the mold more easily but now who knows what is a mousse a mousse is quite light and melts in the
03:16mouth but it must be set not too worried we wanted to have some baked element in an air somewhere i'm
03:23starting with a biscuit fresh fruits like cherries very good with chocolate i think as a winner i'm
03:30excited for this challenge i love chocolate i love mousse what's the not to like am i worried
03:36obviously morning leslie good morning good morning leslie what are you doing about your mousse cup so
03:44we're doing a dark chocolate cup and mascarpone cream chocolate mousse coffee liqueur a little sponge
03:51biscuit a walnut praline and then i'm topping it all off with a whipped coffee white chocolate ganache
03:59with a caramelized banana and some of the praline i like someone that challenges themselves for two and
04:05a half hours leslie's ambitious take on a tiramisu will feature no fewer than six separate elements
04:12as well as a chocolate spoon to eat it with allow yourself time to set in it's the critical thing
04:17in the challenge good luck yes leslie probably gonna need it and leslie's not the only baker right we're
04:26in putting this classic italian dessert you want to maintain as much air in the egg whites as possible
04:32so you get a nice light biscuit into a chocolate cup i've only practiced this once i actually thought it
04:38was two hours not two and a half hours it's now i'm like i've got extra time but time goes so fast
04:43in this place aaron's tiramisu will come molded in real espresso cups and lids an almond sable will
04:50be on hand to dip into the chocolate mousse if it's only that big it's got to be pretty rich
04:56it's pretty are you saying you want more i don't want to feel cheated i've gone to a restaurant i paid
05:00a lot of money yeah so i think it is enough good luck aaron thank you very much thank you some people
05:06would say it's not about size in this case it seems all about size but tom is also doing a similar
05:13thing biscotti italian for twice cooked so mine needs to be better so it's gone straight back in
05:22we have tiramisu tom will avoid being too tiramisu similar by adding coffee soap biscotti to his cups
05:31to separate two different flavored mousses are you putting booze in this i see some booze yeah
05:36there's booze in this part here for proof is paul not a big drinker paul likes a pina colada yeah he
05:42does have you ever had a banana colada you're making this up i'm not if you get to the final we'll have
05:47banana cladders deal deal deal i'm gonna start to feel my molds let's give this a go the chocolate will
05:55start setting it's fairly messy this isn't it as soon as it hits the molds it's just now working fast
06:03fail to work fast i need my white chocolates and i put it with the waves and the bakers won't produce
06:10the delicate chocolate cups you can see the chocolate is getting really thick really quickly
06:16the judges are expecting this is setting much much faster than it has at home like i can barely even tip
06:22it around the mold this is not good panic is setting in toby's shells will contain an orange
06:30infused chocolate mousse a set orange gel and an orange liqueur soaked earl grey sponge and where did
06:37the inspiration come for this majorex i like to have fruit in a lot of my bags because i think it
06:43lightens it a little bit and orange and chocolate are such a classic yeah exactly and toby's not the only
06:49baker there might be enough actual orange in these to contribute towards your five days keen to boost
06:55the judges fruit intake we are gonna blend some strawberries together hopefully we'll get a nice
07:01move second in the fridge nadia will pipe pistachio cream into a white chocolate cups then top with
07:08crumbled viennese biscuit and white chocolate and strawberry mousse so this here is a little bit
07:13of double cream and gelatin gelatin can help stabilize the mousses in that we're gonna put our
07:19strawberries but to reach the desired texture wish i'd put more gelatin in this the most important
07:25thing i'm going to whip up double cream and then whip up some egg whites as well is to whip air into
07:30the cream or egg white base so that creates the aerated mousse hopefully anyway aerate insufficiently very
07:38lightly whipped cream and they'll end up with a runny mousse hope it's not tiramisu pie now this is
07:45where it goes everywhere and then i'll put the set mousse into the shell once it's set how long have
07:51we got left bakers you are halfway through with mousses safely tucked away so this is my um orange liqueur
08:02syrup there's an almond sablo we shaped like a croissant the bakers can move on to the additional
08:07elements who doesn't like viennese biscuits let's be honest that they hope will elevate their creations
08:13i'm now making the cause the milk chocolate hazelnut butter this is this soft center jasmine will embed the
08:21hazelnut cause into her molded mousses before finishing with a hazelnut tuile and a hazelnut caramel
08:27i'm making my caramel what's been happening in your real life i was on placement in hospital
08:33yesterday again have you got a doctor's bag no that's when i qualified is it i used to carry
08:38around a brown doctor's bag for fashion purposes but sometimes people think i was a doctor when
08:43they go talk to doctor not me while aaron and leslie going in with me walnuts are also going nuts for
08:53caramel i'm gonna do my jam in a ukrainian it's a varenya this challenge offers natalia the chance to
09:02revisit her fruit-filled childhood my brother and i we're picking the berries in a gardens of my grandma
09:12take it back to crying his god
09:14natalia's set berry compote will be infused with almond liqueur and sit between layers of jacon sponge
09:24and dark chocolate mousse more amaretto let's make it strong perfecto but it's not just natalia pouring
09:34out someone's beer who could leave the judges three sheets to the wind whenever i went to belgium for the
09:39first time this was on draft everywhere it's really easy drinking you know ian's take on
09:46a black forest gato will be presented in dark chocolate belgium beer goblets
09:51and include chantilly cream froth and a cherry beer gel
09:57have you had all you need of this yeah that's it you can that's yours
10:00this is the only reason you have kept me here is to have some drink oh i'm loving your work
10:11the bakers will need to be in full possession of their faculties for the next step the difference
10:16between it going well and not well is how heavy-handed you want to be wearing gloves just to stop the
10:23fingerprints on the chocolate whoo yeah aren't they so shiny ah you all doubted me
10:34yeah there's no way i can serve that look how thick that is that is not what they're after
10:38i need to hurry up because i want to do these chocolate things again bakers you've got half an hour left
10:44now on to the more scary part putting the chocolate cups on a hot pan yeah that's the one
10:50the consistency is much better for actually coating these molds now yeah i don't know i'm going to
10:56use this and toby's not the only baker considering a chocolate reset i'm not feeling them colors you
11:03see if i hadn't put that stupid decoration on there i'd be sound now but nadia being me go down to the
11:09wire just get carried away now and start adding things that are unnecessary it's thin now isn't it this
11:17will also mean it's a lot more fiddly to get out of the cup so this is a coffee liqueur adding the
11:24chocolate mousse in what's going on down here look at this intricate stuff yeah we're just assembling the
11:33wee stems this is a precarious bit are you a white milk or dark chocolate man i'm as dark as you can get
11:42you like dark chocolate that makes me very happy that you like dark chocolate what this is amoreto i
11:50hope all in peru will like it bakers you only have 15 minutes left oh that's going to be tight
11:59no come on and i still need to make a chantilly so i'm dipping the earl grey sponge squeezing out the
12:06excess and pushing it through my biscuit crumb compote oh no let me see i've overfilled them pretty much
12:15every time in practice i'm going in with the caramel i think you might say there's too much caramel but
12:21not in my world i'm just a bit worried about the time now i was way too chill this is the orange gel
12:30which i've not managed to get to set in practice don't tell me that in front of these people
12:35practice no no no no you're the cheerleader i'm just going to put the ganache on top
12:41which hopefully will give a nice smooth finish
12:46who's a better man or tom's it's a moose in a cup how decorative can it be oh my ganache is split a
12:54little bit ah oh one's a bit cracked i'm so stressed cracked there there i'm there oh i'm really
13:05annoyed at myself here bacon's you only have one minute left i think that's me done we do not have
13:12one minute no matter what it's a rush at the end we're doing hand jelly again can i put my chantilly on
13:21afterwards it's a little bit wobbly that's what i wanted but i couldn't find one oh well i've got
13:31croissant you don't bakers your time is up
13:39please step away from your chocolate mousse cups chocolate mousse cups
13:44whip it here whip it that includes you ian yeah i know wow amazing it's soup right now it's gonna
13:53be gel hopefully they taste nice oh my god sick he's done the white tops yeah smart guy
13:59the baker's chocolate mousse cups will now be judged by pru and paul
14:15hi toby hi tell us all about your mousse cup so these are my orange chocolate mousse cups they have a
14:21white chocolate orange shell an orange chocolate anglaise mousse an earl grey sponge soaked in orange
14:28liqueur and then an orange gel on top
14:34they've cracked a bit there yeah that was the first one that came out and what is the cake
14:38uh genoise sponge with um oh gosh yes that's good boozy the mousse probably could have done with a
14:46little bit longer but your balance of flavor is very very good it's perfect
14:49oh my god i especially like the booze i thought you might well done toby thanks very much thank you
15:02very neat very precise yeah there's a dark chocolate shell a chocolate mousse and then
15:09a hazelnut core a hazelnut caramel and then a chocolate ganache on top
15:12lovely really strong hazelnut flavor beautiful dark chocolate it's a real pleasure to eat
15:20the taste is good the texture of that mousse is just slightly gone softened a little bit too much
15:25thank you thank you jasmine thank you
15:31i'm very impressed with the mugs for the handles and everything it's really beautifully done
15:37this is my chocolate mousse cup with the jaconda sponge and also with the berries compote the
15:45compote is lovely punchy flavor yeah i'm not sure about the setting on the mousse yeah but having
15:52said that the flavor in the mouth is delicious nice job thank you very much
15:55i like the look of there's something quite medieval about it they are a dark chocolate shell with a
16:06chocolate genoise dark chocolate mousse cherry jam and a cherry beer jelly and there's a little thing
16:12of chantilly you didn't get a chance to put that on last 30 seconds it was me going like this i really
16:18like that a lovely mousse i think it's set well it's delicious i think the chocolate cup is beautifully
16:26done the cream would have made a difference but it's all good yeah and i'm trying not to eat it
16:31well done thank you okay so we have got a dark chocolate cup with a mascarpone cream a chocolate
16:48mousse with a little bit of brandy in we have a lady finger biscuit and we've got some walnut proline
16:54i like the flavor it's very busy yeah your chocolate mousse layer is so thin it's almost
17:00like a ganache right okay i think you missed the trick of celebrating that mousse thank you
17:09they look quite interesting but a bit messy okay it's a little bit all over the place my chocolate
17:15mousse cups are white chocolate shells filled with a pistachio cream a viennese crumb a white chocolate
17:21and strawberry mousse with a viennese biscuit i think the strawberry mousse is delicious but it
17:27is a bit soft okay it's a bit like a fool which is much looser and i think that the biscuit should
17:34be crisper just think it's all too soft okay thank you thank you so sweet they look great i love the lid i
17:47love the whole look of it it's very neat my chocolate mousse cups are dark chocolate on the
17:52outside with white chocolate on the top the mousse is made from milk chocolate and gold chocolate there's
17:57a layer of coffee caramel and there's also a coffee soaked lady finger sponge i think the flavors are
18:04heavenly i think it's a pity the mousse isn't set i think the balance with the sponge the coffee the
18:09caramel and the dark chocolate it's fantastic it's just the mousse thank you
18:21they're so neat very tom very clever
18:26wow what about them we've got a coffee soap biscotti at the bottom dark chocolate mousse and then we've got
18:33a white chocolate masala mousse on the top and then that's all set in a white chocolate with a touch of
18:38dark chocolate cup it's beautifully thin tom and i love the mousse i think that's the perfect texture
18:44oh that's great to hear what it is is it's a balance of the sweet and the bitter even that chocolate
18:48brings something to it as well so the whole thing together it is exceptional well done i absolutely
18:54agree that's what it deserves i mean that wow that could be for sale in a patisserie shop in the middle
18:59of paris oh it's probably do extremely well thank you so much guys thank you wow thank you so much
19:05wow well done looks incredible wow he's in shock you cannot ask for better feedback i mean i'm chuffed
19:15that biscotti is beautiful i did actually taste tongs and texture on the mousse was absolutely perfect
19:21it wasn't the best so if i can do a little bit better on my next two bakes and i'll be happy oh i can't
19:31believe that i thought that was going to be absolutely horrendous yeah it was great what a ride
19:36while the bakers could practice for their signature oh my goodness their next challenge this is
19:48deception at work is a mysterious gingham shrouded stop it bake off first what is that
19:59hello bakers welcome back to the tent it's time for your technical challenge and today your challenge
20:04has been set for you by someone who's sweet like chocolate it's mr paul hollywood paul please give
20:11our bakers some wonderful advice keep calm bakers and choose wisely okay as ever this technical challenge
20:21will be judged blind so we're gonna have to ask these two lovelies to vacate the tent stay out the farmer's
20:27field so the prince of praline would love you to make a delicious white chocolate tart your tart should
20:36feature a buttery short crust pastry and a silky smooth set white chocolate ganache but that's not all
20:44instead of a recipe the judges would like you to use artistic license behold the gingham pantry
20:52oh my god wow wow behold the gingham pantry okay you have five minutes to choose your ingredients
21:05but whatever you choose from the gingham pantry you have to use your five minutes starts now
21:12oh their chosen ingredients the mint's going must also complement white chocolate doing blackberry
21:22someone's spot he's taken basil i'm taking a leaf of buzz okay bakers you've got two and a half hours
21:29for this challenge on your marks get set bake
21:33i've took berries because i just think white chocolate and berries i'm gonna make a layer of
21:41lemon curd with a little bit of time to add another level i'm took passion fruit lemon limes pistachio
21:50blueberries if you do too much it's gonna bite you in the proverbial we're cautious in the presence of
21:56the gingham pantry well this is the first time we've let the bakers finish your technicals they
22:05like what we've asked them for is a short crust base with a set white chocolate ganache topped with
22:10whatever they want to go with the silky smooth sweetness from the white chocolate i suppose there
22:16might be a temptation to over complicate things you want to celebrate the white chocolate i've chosen a
22:21sort of slightly tart passion fruit and mango now for the short crust base we haven't given them the
22:27recipe base goodness sake they know how to make short crust pastry they should do i think where they
22:31could go wrong is making it very thick and too robust but they make it too thin and it can crack easily
22:38it's quite refreshing with the passion fruit and mango but you can taste the chocolate it's something
22:42you could finish easily i'm trying not to because we have got eight more to deal with i'm sorry i could have
22:49another piece okay i've made pastry so many times before i can do this i have no recipe for short
22:58crust pastry i should do i don't whatever sue me we've got egg butter icing sugar and plain flour i don't
23:05know the ratio that we're meant to use for this i'm having a bowl here i've got no idea what i'm doing
23:11so i've got a short crust recipe that i use half butter to flour the handshake kid not in this technical
23:19you are the chosen one or hollywood's chosen one can never wash the hand and then when you get
23:24home tonight it's a small taste to achieve the ideal short crust the bakers must avoid a host of
23:31pitfalls you want to just add in enough water to bring it all together not enough water and the pastry
23:37will crumble it's quite dry overwork it and it risks being tough okay just need to make this thin
23:45enough so i can spread it into the tart dish rolling also carries peril want to get my pastry
23:51cart thin good old tom getting his hand shakes yeah so i'll give you a hand shake yeah there you
23:56how's it feel feels all right it's a bit wet too thin and the tart case could split open she's breaking
24:06what a time to be alive huh but roll it too thick and the bakers risk serving a jawbreaker i wanted to be
24:13thick and crunchy please paul hollywood who would have thought it'd be so important to get touched
24:19by one man that isn't pierson yeah okay right well we've learned a lot about you today i'm gonna bake
24:25it blinds with baking beans just pour them in these hold the pastry flat i'm gonna beat that for 20 minutes
24:36so i'm gonna move on to making the ganache ganache is just cream on my chocolate so it's fairly easy
24:42i think the same amount of cream it's the same amount of chocolate three to one i do three cream
24:49to one part chocolate it's chocolate week so we should in theory have been looking up how to make
24:55ganaches in theory no three parts chocolate to one part cream that's it i'm just worried about splitting
25:02my ganache i'm adding things to it which is precarious how long have i been whisking this ganache for
25:11shall i do this one i'll have a little sleep okay bakers you are halfway through panic i didn't
25:18wake you up did i no i'm just taking the baking beans out and bake more for another five six minutes
25:27she's quite pleased with that looking quite bumpy and lumpy but see how it goes so i'm gonna start
25:32making me jam the bakers can now start on the elements i'm not even weighing this i'm just gonna
25:36go rogue that they think will complement their white chocolate ganache i'm gonna let the hazelnut crunch
25:42cool and then i'm making my mascarpone cream saving out the pips use what you choose
25:47all the basil that might be too much basil let's not do that for if you choose and don't use this
25:55will be a terrible time for thee doing a lemon curd and i'm gonna add some time into that and we've
26:03got what what is this that's a tiny tiny bit of basil you're putting that in there yeah it's sad though
26:09look at it yeah but that's like to make the rest of it look better yeah it's coming out i think that's
26:16done there's not gonna be a soggy bottom it looks short i think it was too dry going in i'll let it
26:21cool down in the tray it's too thick and it's cracked i've got a bit of leftover pastry so i'm
26:27actually gonna make another pastry case you have half an hour that means i've got 20 minutes to cook
26:37me thing cool it get me fillings in gonna be tight and to join the others showing off their ability
26:43to decorate with chocolate that's kind of like leaf doesn't it does anyone call you nadia no everyone
26:48calls me nads nads nads yeah you're making little nads right now while the chocolate sets that has not
26:58gone how i thought it would it's time to build this is my white chocolate ganache i'm gonna now put my
27:05creme patty in life's feeling better right now this is my ganache my new pie is looking not bad
27:12i whipped the ganache i don't think it's as set as it could be pipe one line maybe two lines of
27:18passion fruit gel on top i'm just hoping it sticks together i think i probably could have baked it a
27:22little bit longer wasn't cooked enough how long do i have left bakers you have 10 minutes left it's a
27:34good job i didn't throw this one away isn't it i'm gonna have a layer of dark chocolate ganache and a
27:39layer of mascarpone raspberry cream honestly this is laughable i've got some shards shards for the top of
27:46my tart when they're happy with the tarts boom they need to carefully place them there's nothing else
27:56i can do kiddo i need a cake lifter onto the display stands bakers you have one minute left oh god oh god
28:16no no no no what is that i'm happy with that just doing a little garnish that's a leaf it's all about
28:31the garnish bakers your time is up damn please come and place your tarts behind your photos
28:39well done honestly it'll taste beautiful yeah but it was intact
28:53paul and prue are looking for beautifully decorated tarts well interpretations are interesting with crisp
29:01shortcrust pastry and fillings that complement the set white chocolate ganache let's start with this lemon
29:08thyme curd with white chocolate shards i do like the look of this and the shards they look beautiful
29:15it's a key lime pie yeah it is like a key lime pie it is delicious by the way
29:21but it isn't set the base is good though it's nice and crispy very crisp it's nice and sure
29:27pistachio and lemon white chocolate and cream cheese passion fruit mousse my god it's got everything in
29:33there the base wow that is very thick tastes delicious it's very loose as a mousse and that
29:42is really thick it's too thick white chocolate tart with a raspberry cream hazelnut crunch dark chocolate
29:49ganache citrus garnish it's very pretty the raspberry and the hazelnut would have worked with the white
29:56chocolate chocolate that does not it was a white chocolate tart and now it's a chocolate tart moving
30:03on it's a whipped white chocolate ganache tart with a passion fruit and lime curd and topped with milk
30:10chocolate decorations slightly wilted uh chocolate on the top you need to temper it properly and get them
30:16standing up that pastry's been overworked it's like rubber but the flavor combinations are great you can
30:21actually taste the white chocolate this is a raspberry and white chocolate tart this one looks a mess
30:27well it's been dropped doesn't it quite pale wow so delicate that pastry needed longer in the oven
30:33i like the flavor combination the raspberry is lovely it's very fresh it's not too sweet just a shame that
30:39the whole base is non-existed time infused white ganache tarts it's a lovely color let's have a look
30:46i think the flavor is all right the problem is you needed to have it with the filling right the
30:53way onto the top i like the pastry i think the pastry is nice yeah you've got blackberry and raspberry
30:59jam tart with a white chocolate ganache and chantilly blackberry cream this looks like fortifications of a
31:05castle it does yeah well done it's under baked too the colors i don't like the textures i don't like
31:12the pastry's too thick otherwise otherwise great okay moving on to the last one so there's a white
31:18chocolate tart with a blackberry and basil cream i think it looks nice i quite like the pastry i like
31:24that oh lovely snap is so nice basil gives it a very unusual flavor the problem is it overwhelms the white
31:32chocolate it's interesting but it's not delicious we've never done anything like this before but i think
31:37you've all did a good job and it's fascinating to see your interpretation of flavors i really like
31:42that pru and paul will now rank the tarts from least to most successful in eighth place we have
31:49this one who is that nadia you're much better baker than that this is like concrete walls yeah in seventh
31:56spot we have this one who's this ian pastry dropped it natalie is six toby fifth tom four and aaron is
32:07third in second place we have this one jasmine the dark chocolate completely overwhelms the white
32:15chocolate but apart from that i thought it was absolutely delicious so in first place we have this
32:21one you highlighted the white chocolate which is what it was all about a bit longer that would have set
32:31well done absolutely overnight i needed that today i think to sort of give me a little bit of a boost
32:38i just think i'm out my depth a little bit now fingers crossed i can have a better day tomorrow
32:49just the showstopper remains before paul and prude decide who will be this week's star baker
32:54and who will be leaving the competition welcome back to the temp bakers for your final challenge of
33:03chocolate week today the judges would love you to create a spectacular chocolatey fondue display oh
33:11i do like a fondue you do like a fondue don't you i'm fond of a fondue are you i am fond of a fondue
33:18should we stop this right yeah let's stop and that could go on forever it could the judges would
33:23like you to create a highly decorated chocolate centerpiece with an edible dipping pot that can
33:31house your chocolate sauce your showstopper should be themed and have a baked element you have four
33:36hours and 30 minutes on your marks good sir bake
33:40what's your listen come on melt no dilly-dallying today we haven't got time for that i'm feeling
33:50competitive today probably the most competitive i've actually felt today's showstopper challenge our
33:54bakers have to produce a chocolate fondue design really the fondue will flow down the waterfall and
34:02then into a pond at the very bottom chocolate fondue is basically chocolate sauce and then we need at
34:08least two treats to dip into it these are brazil nuts for my florentines they're really quick to
34:14bathe we want to see a major baked element in this as well it could be a cake which could be part of
34:20the scene it needs to incorporate chocolate and above all tastes incredible as well i feel like i've had
34:26to get my like engineering brain that i don't have ow what i'm looking for is something that turns out
34:32to show the skill of the bakers i'm a chronically disorganized person worried about all of it really
34:39and is imaginative and surprising so it's nutty chocolatey what's not to love it could be amazing
34:47or there could be some catastrophic failures but let's hope not we'll stand positive today
34:52morning nadia morning paul morning frayam tell us all about your chocolate fondue i am going to make
35:00a scene from ladies day i'm going to do a pair of high heels um and a shoe box and inside's going to be
35:08hazelnut and chocolate tiramisu what's it called a tiramisu tiramisu i didn't even think of that
35:14tiramisu that's what i get paid for the chocolate shoes will contain nadia's hazelnut
35:20liqueur fondue savoyardy biscuits will go in the tiramisu and be used to dip alongside biscuits
35:26of chocolate and almond you just want everything in your head yeah to be portrayed and if you do
35:33well today you'll be fine good luck thanks now this is going to be the hat and then i'm going to do
35:41the shoes and then that is the chocolate finito nadia's not the only one drawing inspiration from
35:48a staple of the british summer it was going to be a copper pot on a butcher's block because i love to
35:53cook then i realized that it needed to be 30 centimeters tall and i thought i also love to camp
35:59and when i say i love to camp i mean i've been camping twice so the camping stove was born
36:06the chocolate pot will contain toby's pistachio and amaretto fondue
36:10to dip into it graham crackers marshmallows and churros while a chocolate genoese will be the
36:15main baked element have you prepped this is all on time all good just say yes yes no absolutely not
36:23i have made all the items but not necessarily put them together not entirely and certainly not in
36:28four and a half hours it's raining so it's perfect weather for camping yeah exactly good luck thanks
36:34toby's and the rest of the baker's showstoppers we want it to be structurally sound all require
36:40chocolate components so they're my chocolate rods that need to be joined together i'm making the piano
36:47while they begin to set saviazi biscuits they're not hard to do they must crack on with their many baked
36:53elements so this is my graham crackers it's not gonna lie i've never made them while toby's trying
37:00something new that does not look right at all it's so wet leslie what kind of cakes are you making
37:06chocolate leslie's drawing from a wealth of experience when we were kids we used to go to
37:11the beach and collect rocks and they had crystals in the rock i mean in the sunlight also we thought
37:16they were diamonds didn't we so i'm trying to incorporate a family favorite chocolate cake with
37:22happy memories really isomalt will mimic the crystals of her childhood above chocolate cups will
37:29allow the fondue to flow into an isomalt and chocolate pool melting moments biscuits and
37:34profiteroles await their chocolatey fate they was calling me techie les last night at dinner
37:41techie les yeah the melting moments by virtue of the name if your chocolate's warm it doesn't just
37:47melt away when they're nice and cool they do hold quite well don't make her nervous i'm not i'm just
37:52asking a question good luck techie les thank you i'm going on to my puppet rolls now i'm just
37:59cooking out the flowery taste while leslie hopes her chances don't melt away this is going to be glen
38:05irish chocolate park ian's hoping to melt a special someone's heart don't tell anyone but
38:11i'm planning on proposing to derve at this place i would never have applied for this if it wasn't for derve
38:17yeah she's uh the most important person in my life irish cream chocolate fondue will cascade
38:23down a modeling chocolate tree topped mountain into a pool made from a giant bourbon biscuit
38:29sandwich more bourbons and honeycomb rocks will be on hand to dip well i'm excited because you
38:35might be proposing to your girlfriend at this mountain of love so i was thinking you need to
38:40practice this moment do you want to hold my wrist i'm not holding that you know what derve yeah i've
38:46been thinking it's been seven years oh it has been seven wonderful years um um yes will you marry me
38:54that's such a lovely ring yes i will oh
38:59dervler you are in for a treat you are gonna have the best engagement this is not ideal for neatness
39:07once they're properly molded i've cut the saddle into wedges because it's easier to bake them
39:12rather than one large one this is the day for the graham crackers and i want to portion it out nicely
39:17the biscuits can hit the heat hopefully they'll look all right i'll check it at 16-ish minutes so
39:25i'm literally gonna bathe them like this on top of the glass bowl i'm going in jasmine's chocolate
39:32bowls will be coated in milk and dark tempered chocolate amaretto fondue will cascade from the
39:37top to the middle bowl while fruity financiers and chocolate brownies await dipping a molded
39:42chocolate tree top will provide additional height i'm wearing chunky boots today so i have a bit more
39:48height that's my secret i slightly fear tall people these are my bitter old boulders that will build the
39:55island that we're making tom's legs are quite something aren't they tom have a quick glimpse of
40:00your legs and she's not the only baker with half an eye on tom let's talk about this rivalry between you and
40:07tom are you talking about he's got two handshakes you've had not how can we change this up today
40:12is this going to blow their minds it's a grand piano it's about this high for the stage
40:18a biscuit this is going to be amazing aaron's tempered chocolate grand piano will hold his sour
40:24cherry spiked chocolate fondue sable biscuits and five spice florentines will be primed for dipping
40:31do you play piano no but i wish i did it's the reason why i'm doing this
40:35it's the closest to the other way i can get we need some music to go with us maybe i'll sing
40:40god promise it'll be good i'll hold you to that good luck such a delicate biscuit it's broken quite a few
40:47times but that's not going to happen today with so many components to make we've just got to move
40:53success in this challenge 180 night for the wee-wees might depend on how well the bakers that's the
41:00brownies in this is the financier mix can juggle i don't know the science behind this it just goes big
41:07how long have we got left now bakers you are halfway through time is flying here so i'm just putting my
41:16financiers in and there's little margin for error i've got a crack we've all got a crack if anything
41:23does go awry you've got to pull this out the bag today remember we've done this before last week
41:28come on and if someone else don't do very well i don't see that does feel a bit dense but i'm only
41:36joking joking but if it does go wrong there are some rough looking tears on those yeah to say i'm nervous
41:46about their judging of these is accurate tom is making both chocolate profiteroles and eclairs with
41:53madeleines completing a trio of dipping treats molded sea creatures will swim in a pistachio chocolate sea
42:01you're making the actual ocean my goodness that sounds wonderful and these creatures are going to be
42:06in the bottom of the yeah i grew up watching 10 000 leagues under the sea so this is that kind of evil
42:11alieny squids octopus monster as tom creates the dangers from the depths just such a mess no natalia's
42:21more concerned with a threat from above my inspiration is from the famous painting the last day of pompeii
42:34natalia's building mount vesuvius from puffed rice and chocolate cake lava red fondue will pour down
42:40the side collecting amongst the ruins of pompeii where shoe and cake boulders wait to be dipped
42:47boom mount vesuvius so this is channel for lava oh my help me i'm so sorry such a mess
42:57oh my gosh i'm gonna have to have a shower you won't even believe what's down here
43:02this is like an episode of orders i'm just smashing up my isomalt to make the crystals that
43:12are going in the front of the cake all the bakers now have an epic build task ahead of them it is like
43:17a labor to get it completely sealed otherwise all of my fondue will just leak out what is this i'm just
43:24innocent i can't possibly comment on what that looks like i need to get all of these bowls covered in
43:29chocolate how many times we've got bakers you've got one hour left it's looking less phallic look
43:37a more tree stump if loving chocolate is wrong i don't want to be right no i don't want to be right
43:44and for those hoping to de-mold this one a respectable fondue receptacle
43:50a misstep now phew there are some very small cracks we're not going to tell anyone about could be
43:57fatal oh my god whoa it's just detached itself and cracked massively they haven't worked i'll have to
44:09do them again nothing like a bit of pressure how are you you're doing well your massages like this
44:15i can always tell when things are not going that well usually you turn up they send me in yeah
44:19they work all the time at home is that how big your feet are tiny i've only got a size three feet no
44:25you haven't yeah even at this late stage my madeleines they've not quite yet got the actual buns some
44:32items remain to be baked these are the ones that i'm actually going to dip in okay it's all my sauce
44:37and the bakers mustn't forget the all-important fondue i'm basically gonna just make it like i'd make a
44:41ganache which must be smooth this is getting a bit chaotic there's too many things happening at once
44:46pour easily i hope it's runny enough that it will drip down and celebrate chocolate ice cream cream and
44:53white chocolate we're just irishing it up here lovely bakers you have half an hour left it's far too tall
45:02surgery is anyone feeling the stress this is going to be so rough aaron you're giving calm energy today
45:09it's an internal implosion aren't we all having one timber well tom looks a bit stressed tom's hair
45:16has sort of gone out of control yeah i like it though i like that
45:23it's so many things here yeah look at this so good i am pleased how it's turned out it's much better
45:31than when i did it at home this is the he's not gonna oh it's cracked the sides are not sticking
45:41on very well i get on that's really bad yeah so i've not started assembling at all yet those colors
45:48actually look real sick it looks amazing oh god i don't want to keep touching it i'm just going to
45:56leave as is now my hands are just not even working properly now that cake has definitely come out a
46:02bit thinner than it did at home five minutes left bakers five minutes okay we can do this yeah
46:11i'm just gonna do this sauce now hazelnut liqueur it's good i'm happy
46:16oh it's just broken hopefully this should just slide how much time have we got do you have one minute
46:29left at least i've done a hat looks absolutely terrible it's an eruption oh man i'm going home after this
46:41this is not an acceptable thing to serve here done bakers your time is up
46:51gutted please step away from your chocolate fondues that is absolutely incredible mate looking at
46:58everyone else's it seems like i took it in a wildly different direction than most people did
47:03i've practiced it so many times the shoes just pop out i can't believe that literally they were getting
47:09stuck that was chaos wasn't it that was really stressful lie on the floor and look at the sky
47:26the eight towering chocolate fondue displays will now be judged by pru and paul
47:30natalia would you like to bring up your fondue show stuffer you on a hand yes please hi
47:42natalia can you tell us all about your chocolate fondue please this is my mount
47:47pesuvius the last day of pompeii straight away i think it looks amazing i think you've done a great
47:58job with the landscape thank you it's impressive my sauce is raspberry and white chocolate oh my god
48:07it's so good yeah oh that's great that's a perfect picture let's see if we can get in there so it's a
48:15sponge with a black cocoa powder and uh passion fruit and mango court lovely soft cake it's a
48:25fantastic flavor wow thank you inside two buns a passion fruit cream she burns good the dip is
48:32delicious the raspberry here is just the right level as well it's delicious natalia well done well
48:38done natalia construction is really solid isn't it it's very good we have a white chocolate pistachio
48:52with a touch of cardamom dipping sauce oh that's very good look oh look he's coming up did you know
48:58he would do that yeah let's have a little dip so we've got some lemon madeleines there they've
49:06not got that perfect hump and these little profit rolls are filled with the raspberry and hazelnut
49:12crempette the filling overwhelms the fondue it's not unpleasant it's delicious it works really well but
49:17i'd like to have tasted the fondue thank you tom thank you very much i think it looks amazing will
49:27this work if we're going i have no idea it looks good oh yes go on port oh all right
49:39it's not gonna go in the bowl there's a little bit of engineering there which needed tweaking rice
49:45we've got melting moment biscuits with dark chocolate simple but effective profiteroles with
49:53a irish cream filling the liqueur inside with the cream it makes it quite a grown-up fondue
49:59chocolate cake with a chocolate frosting quite dry okay and the buttercream is gritty okay but
50:07your profit rolls and the biscuits are perfect thank you very much leslie
50:19i love the look of this piano it is incredible i think what you've done is
50:22very special thank you really shiny beautiful the sauce is a cherry chocolate sauce florentines
50:29are chinese five spice and it's like sesame i've never tasted florentine like that what is really
50:34good about it is not too sweet the violins are a cocoa sable biscuit with orange that's a beautiful
50:42chocolate biscuit it's light buttery and i do think the fondue has got a lovely kick to it as well thank you
50:47very much it looks like something straight out of lord of the rings
50:58there it goes yay very good looks amazing it's really clever there are bourbon biscuits uh stepping
51:05stones and there's a white chocolate coffee and ash in the middle yeah lovely little biscuits very nice
51:10ganache in the middle and there's chocolate coated honeycomb rocks i think it's lovely
51:15the liqueur in there is punchy and it carries through to the chocolate and the honeycomb as well
51:20thank you thank you very much
51:27it looks really impressive it's very jasmine it's an amaretto chocolate sauce and then the
51:34financiers half them have pear in them half them have a raspberry in them and then a chocolate brownie
51:39i'll try one of the financiers first that's the pear one first it just tastes like a financier and then
51:46suddenly there's this little explosion of pear let's try the little brownie they've got white
51:50chocolate chunks in them nice and crunchy soft and gary on the inside but it's just full of flavor
51:57oh yes i love the biscuits really crunchy honestly jasmine that's a really excellent display looks lovely
52:04everything tastes wonderful the texture's right thank you on your way in oh my goodness
52:22i think the temperament of your chocolate is exceptional it's so shiny it's a shame it's broken
52:28apart quite a bit great consistency and these are it's saviadi biscuits and hazelnut liqueur
52:35and a hazelnut chocolate sauce needs a longer bake it's a bit soggy underneath there you go pre
52:41they are chocolate and almond flavor biscuits oh the biscuit's delicious really nice really good
52:48oh i see wow wow it's a chocolate and hazelnut tiramisu
52:53oh that's delicious it is a shame because i know you wanted to push this and show us what you could
53:00do you got halfway there and just ran out of time yeah
53:09i'm impressed with the saucepan because it's very fine very thin the dipping sauce is a roasted
53:16pistachio white chocolate sauce and you have churros slightly dusted in some icing sugar
53:20they've over fried them let's try the um it's a graham cracker
53:28they're a bit hard the actual dip is nice i just want to see what this cake is like
53:35wow okay it's a pistachio genois with roasted pistachio and white chocolate ganache it's bone dry
53:42and i really don't like the flavor overall a bit disappointed thanks thanks
53:48show stuffers like that just make you feel a bit out of depth a little bit
53:52no one else has really been as dodged as me i'm like surviving
53:56doing simple things and doing them well is really paying off it looks great
54:01i always feel like i'm very very close but then never quite nail it
54:05how many handshakes are we up now two this week two this week i can't believe this is
54:15i know it's gonna stop i think jasmine did a great job i thought that was spectacular it's
54:19quite adult wasn't it yeah her and tom actually tom's did a great job as well aaron is another one
54:24his piano was just amazing and those sablé biscuits were delicious he must be in line for
54:30star becker surely because he's had a good week all together i agree i think aaron is in line for
54:34start i'd say tom is there again and i would say jasmine is there again i know you said he was
54:39disappointed by toby's cake had no flavor it was quite dry is he in trouble overall and in the same
54:46breath and that is that a terrible week there were issues with the books there were issues with the
54:49shoes she needed to do tremendously well to save herself and she needed toby to do badly yeah have you
54:57enjoyed chocolate week i have enjoyed chocolate week it's my favorite week did you know i'm 90
55:01chocolate 10 yeah i used to be the milky bar kid did you i thought you still was
55:11pru and paul have decided who will be today's star baker and who will be leaving the competition
55:18well done bakers you survived chocolate week it was amazing um luckily i've got the great job this week
55:24of announcing which one of you is this week's star baker the star baker this week is
55:35aaron oh my god
55:40oh my god well done sadly i've got the horrible job of sending someone home today the baker leaving
55:50the tent today is beautiful nadia oh my daughter said mum you're good at bacon you should go on there and
56:07i didn't think anything of it i just did it it wasn't your best mate you had a good time yeah i've had
56:13the best time i've made some amazing friends it's been unreal i am so sad to see nadia go she just
56:24didn't quite do enough to save herself that piano was good i am elated get used to this star baker
56:39feeling it feels nice thank you the secret to win bake-off is about consistency and aaron was the most
56:47consistent over the three challenges his piano is one of the best things i've seen in chocolate for a long time
56:57yeah i feel like a dosh and bullets my thoughts before today were don't need to practice too much
57:01for next week but oh yeah head down time next time it's pastry week make that pastry flakier than
57:10my ex with a perilous plat in the signature it's freaking real a picnic classic in the technical
57:17feels sneaky to hide an egg in a pie and a stunning sculpted showstopper this feels like the most
57:23intense thing i've ever done in my life building precarious pastry pressure it's broken what do you
57:29fear most in the world tom structural structural pastry and poor hollywood are you a star baker in the
57:36making if you'd like to apply for the next series of bake-off visit channel 4.com forward slash take part
58:06see you
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